PRESERVED LEMONS
Tangy slivers of preserved lemon make wonderful additions to rice and pasta dishes and salads, as well as adding zest to chicken and fish.
Provided by THOMASSHERBOURNE
Categories 100+ Everyday Cooking Recipes
Time P7DT15m
Yield 32
Number Of Ingredients 4
Steps:
- Toss the lemon slices in kosher salt to coat, and place them into a sterile 2 quart glass jar. Pour in the lemon juice, cover tightly, and let stand on the counter for 1 week. Turn the jar over daily. At the end of the week, top the jar off with enough olive oil to cover the lemons. This will keep in the refrigerator for up to 4 months.
- To use, pull the lemon pulp from the peel, and scrape out the pith to leave only the yellow rind. Julienne, and add to your favorite dish for a lemony zing.
Nutrition Facts : Calories 49.5 calories, Carbohydrate 2.2 g, Fat 5.1 g, Fiber 0.7 g, Protein 0.2 g, SaturatedFat 0.7 g, Sodium 2135.5 mg, Sugar 0.2 g
MOROCCAN PRESERVED LEMONS
The lemons have to be cured for at least 1 month but then they will keep for many months in the fridge, where their flavor intensifies over time. They are preserved whole but only the peel is used in cooking, the flesh is discarded. If possible, use organic lemons.
Provided by gartenfee
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time P19DT17h12m
Yield 6
Number Of Ingredients 3
Steps:
- Scrub lemons thoroughly under cold running water. Cut each lemon into quarters, but do not cut all the way through the top, so that the lemon still holds together.
- Rub lemons generously with salt inside and out and along all the cuts. Place them in a large sterilized jar with a tight-fitting lid. Add lukewarm water to cover; the lemons should be fully immersed. Screw on the lid and let cure for 1 month in a dark, dry, and cool place.
Nutrition Facts : Calories 22.4 calories, Carbohydrate 12 g, Fat 0.3 g, Fiber 5.3 g, Protein 1.3 g, Sodium 3800 mg
SALTED PRESERVED LEMONS
This is a Moroccan recipe.
Provided by Jamie Oliver
Categories condiment
Time P4DT3h15m
Number Of Ingredients 7
Steps:
- In a bowl mix the spices into the sea salt. Cut a cross into the lemons -- almost to the base, but so that the quarters stay together. Push the seasoned salt into the lemon segments and pack the lemons as tightly as possible into an airtight jar. The less space there is between the lemons the more attractive it will look and you won't need to use so much salt. The lemons will be ready after one month of preserving, and will last for about 2 years. Tips:The peel is edible This also works very well with limes You could preserve oranges like this too -- but there are not so many recipes which use them You must use sea salt not table salt -- table salt is too chemical and harsh
- Uses:For seasoning rice and couscous -- it works like salt and makes the rice and couscous lemon scented Put chicken/fish into a foil bag and bake with the lemon salt Use to season stews and soups ;
PRESERVED LEMONS RECIPE
Preserving lemons in salt renders the peels soft and tender, perfect for Moroccan recipes, stews, salads, and more.
Provided by Christine Benlafquih
Categories Condiment
Time P1mT30m
Number Of Ingredients 2
Steps:
- Gather the ingredients.
- Cut off and discard the stem ends of the lemons.
- Cut each lemon into quarters lengthwise, but not all the way through. Leave enough rind at the end to hold the fruit together, about 1/2 inch. If you do go too far and a lemon falls into quarters, don't worry. It's still completely usable; it just won't look as pretty sitting in the jar.
- Over a large bowl to catch the juice, use your thumb to carefully squeeze out the juice from each lemon quarter. Go ahead and really smash the lemon to get all the juice out.
- Over the same large bowl into which you've squeezed the lemon juice, sprinkle the inside of each juiced lemon with kosher salt (about 1 tablespoon per lemon), working as much of the salt as possible into the lemon flesh as you go, packing the crevices with lots of salt.
- Close the lemons, and place them in a quart-size sterilized glass jar with a tight-fitting lid. Make sure the lemons are packed in tightly so that they can't move freely. Compress the lemons as you add them to the jar, squeezing them in to release more juices.
- Pour the salty juice you collected in the bowl over the jarred lemons. Add more lemon juice, if necessary, to cover the lemons completely. Then add a generous sprinkling of salt (about 1 teaspoon).
- Seal and set the jar on the kitchen counter or other cool, dark spot for 7 days, shaking and turning daily.
- After two or three days, open the jar and compress the lemons to release more juices. If you have room to add another lemon, do so. The idea here is that tightly packed lemons won't be able to rise to the surface. Do this for the first week until the jar is packed as full as possible and the lemons stay completely submerged in juice.
- Transfer the sealed jar to the refrigerator and leave undisturbed. The lemons will be preserved and ready to use once the rinds are very soft, in about five weeks. You can continue to preserve them longer if you like, up to a year or more.
Nutrition Facts : Calories 24 kcal, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 2 g, Protein 1 g, SaturatedFat 0 g, Sodium 3781 mg, Sugar 2 g, Fat 0 g, UnsaturatedFat 0 g
QUICK PRESERVED LEMONS
Provided by Alton Brown
Time P8D
Yield 1 pint
Number Of Ingredients 2
Steps:
- Trim the ends off the lemons. Slice each lemon into 8 wedges, removing any seeds as you go. Reserve as much of the juice as possible.
- Layer the lemon wedges in a wide-mouthed 16-ounce canning jar, covering each layer with salt. Pack the jar as tightly as possible, pressing down to release the lemons' juice as you go and leaving about 1/4 inch of headspace in the jar.
- Cover the wedges with the reserved lemon juice from the cutting board and the ends. If your lemons do not release a significant amount of juice, top off the jar with the juice of another lemon.
- Stash in the refrigerator for 4 days, then flip the jar over and age another 4 days before sampling. The peel should be nice and soft. Rinse before using.
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